Ground Turkey and Tomato Basil Zucchini Noodles
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- 4 zucchini, cut into noodles
- 2 tbsp olive oil, divided
- 1 onion, minced
- 1 carrot, minced
- 1.33 lbs. 93% lean ground turkey
- 2 cloves garlic, minced
- 20 oz. canned crushed tomatoes
- 2 tsp Italian seasoning
- 1 tsp. Worcestershire sauce (coconut aminos for Whole30)
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 tbsp. Parmesan cheese (leave out for Whole30)
- 1/4 cup basil, chopped
Using a spiralizer or vegetable peeler, make the zucchini noodles.
Heat half of the olive oil in a large sauce pan over medium high heat. Add the onion and carrot. Cook for 5 minutes until becoming translucent. Add the turkey and cook for 6-8 minutes until browned. Stir in the garlic and cook for 1 minute until fragrant. Add the tomatoes, Italian seasoning, Worcestershire, paprika, salt, and pepper. Let simmer for 20-25 minutes.
Meanwhile saute the zucchini noodles in the remaining olive oil. Cook for 2-3 minutes until just tender. Drain any excess liquid.
Serve with the sauce and 1.5 tbsp. of Parmesan cheese per serving and chopped basil.
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